Synopsis

The season's bounty inspires a range of culinary creations. Sunny’s grilled lamb chops are accompanied by a vibrant, no-cook orange chutney. Katie offers roasted carrots, glazed with honey and fresh mint. Lidia Bastianich embraces the time of year with a comforting orecchiette pasta, studded with asparagus and peas. And Scott Conant provides ideas for elevating spring appetizers.